More rotten over-riped bananas, another reason to get the flour, butter and baking trays out. Another reason to try out a new banana-something recipe. All in the name of advocating our well intended no-waste cause

Even after finding one or two banana bread recipes which I thought was great, my quest for the best banana bread recipe is never ending. With banana bread, there’s always some other recipes that seem a little different, begging to be made.

But! Let me park that for another Fabulous Friday Flavour post. For today, I’m going to go with a muffin recipe.

Only because the kids wanted the muffin version versus the bread version. What’s a mother supposed to do but dutifully obliged with this:

Not only had I obliged, I also decided to make it more interesting by adding a dash of speculaas powder – a mixture of spices using pepper, cinnamon, cloves, cardamom, ginger and nutmeg. Speculaas itself is a spiced shortcrust biscuit. They are traditionally thin, crunchy, caramelised, has a flat back but comes with a figure or image stamped on the front.

It’s a Dutch thing too but also consumed in Belgium and in the west and south of Germany.The taste is almost gingerbread-like although Silver Bullet would insist that it’s different. It’s not quite the same he says and he is very proud of the Speculaas he made with his grandfather’s secret recipe.

But this is not about speculaas biscuits either. At least not today.

Today my dear readers, we are going bananas with a touch of Dutch. It’s light, it’s fluffy and it’s moist. Taste and texture wise, I assure you it’s a winning recipe!

Tell me something: Don’t you just love the aroma of freshly baked something in the oven? I know I do!